Ditalini Lentil Soup Bowl (Printable Version)

Savory tomato broth with tender lentils and ditalini pasta, packed with fiber and wholesome ingredients.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced

→ Lentils and Pasta

06 - 1 cup dried brown lentils, rinsed
07 - 3/4 cup ditalini pasta
08 - 6 cups low-sodium vegetable broth

→ Tomato Base

09 - 1 (14.5 ounce) can diced tomatoes with juice
10 - 2 tablespoons tomato paste

→ Herbs and Seasoning

11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1 bay leaf
14 - 1/2 teaspoon crushed red pepper flakes (optional)
15 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

16 - 2 tablespoons chopped fresh parsley
17 - Freshly grated Parmesan cheese, for serving (optional)

# How To Make:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Cook for 6 to 8 minutes until softened.
02 - Stir in minced garlic and sauté for 1 minute until fragrant.
03 - Add rinsed lentils, diced tomatoes with juice, tomato paste, dried thyme, oregano, bay leaf, and crushed red pepper flakes. Stir well.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer covered for 20 minutes until lentils are tender.
05 - Add ditalini pasta and simmer uncovered for 8 to 10 minutes until both pasta and lentils are cooked through.
06 - Remove bay leaf. Season with salt and freshly ground black pepper to taste.
07 - Ladle into bowls. Garnish with chopped fresh parsley and grated Parmesan cheese if desired.

# Expert Tips:

01 -
  • It's the kind of soup that costs almost nothing but tastes like you spent hours on it.
  • Brown lentils hold their shape beautifully, giving you actual texture instead of mush.
  • Ditalini pasta adds the perfect little pockets of comfort that make each spoonful feel complete.
02 -
  • If you add the pasta too early, it absorbs broth and turns mushy—wait until the lentils are actually tender, not just almost there.
  • Tasting and seasoning at the end is non-negotiable; the flavors need a moment to marry before you decide what's missing.
03 -
  • Don't rinse the lentils just before cooking—give them a quick rinse and let them air-dry for a minute or two so they don't clump up in the pot.
  • If your tomato paste sits in the can after opening, spread it in an ice cube tray, freeze it, and use frozen cubes for future soups—it stores for months and saves you from waste.
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